Pacane Tart | Valrhona Chocolate

Name: Pacane Tart | Valrhona Chocolate
Ingredients: 560g whipping cream 35% fat; 6g Tahitian vanilla beans; 60g invert sugar; 60g glucose; 810g OPALYS 33%; 1490g whipping cream 35% fat; 155g whole milk; 9g gelatin; 1090g PRALINE PECAN 50% FRUITE 2KG; 545g whipping cream 35% fat; 345g dry butter 84%; 6g salt; 1370g Sweet Almond Shortcrust; 515g PRALINE PECAN 50% FRUITE 2KG; 460g ECLAT D'OR; 160g BEURRE DE CACAO; 500g ABSOLU CRISTAL NAPPAGE NEUTRE; 50g water; 115g pecan nuts; 60g sugar; 25g water; 4g fleur de sel

www.valrhona.com

Take 600 g Pressed Pecan Praliné Shortcrust per 60 x 10 cm strip and set aside in the freezer. TIP: Take care not to crush the shortcrust to avoid too comp

View Recipe

Share this recipe:

Ingredients

560g whipping cream 35% fat
6g Tahitian vanilla beans
60g invert sugar
60g glucose
810g OPALYS 33%
1490g whipping cream 35% fat
155g whole milk
9g gelatin
1090g PRALINE PECAN 50% FRUITE 2KG
545g whipping cream 35% fat
345g dry butter 84%
6g salt
1370g Sweet Almond Shortcrust
515g PRALINE PECAN 50% FRUITE 2KG
460g ECLAT D'OR
160g BEURRE DE CACAO
500g ABSOLU CRISTAL NAPPAGE NEUTRE
50g water
115g pecan nuts
60g sugar
25g water
4g fleur de sel

More Like This